Chopped pepper and eggplant

Ingredients: 2 eggplants, 8 grams of garlic, 2 tablespoons of chopped pepper, 1 tablespoon of salad oil, 1/2 teaspoon of fine sugar, 1 teaspoon of white vinegar, , 1 teaspoon oyster sauce, 15cc water, 1 tablespoon sesame oil

Method:

1. Wash the eggplant, remove the stems, cut into sections, mince the garlic and set aside.

2. Put the eggplant from Step 1 into the pot and steam for 5 minutes, then tear the eggplant into strips and put them on a plate.

3. Add salad oil to another pot, add chopped chili and minced garlic into the pot and sauté over low heat until fragrant.

4. Add fine sugar, white vinegar, oyster sauce, water and sesame oil to step 3 and stir together. After the sauce from step 4 is boiled, pour it on the eggplant from step 2 and it's done.

Oiled fish fillet

Ingredients: grass carp, tempeh 1, peanut kernels (fried), cooked sesame seeds, shallots, ginger, garlic, salt, cooking wine, white pepper, starch , soy sauce, balsamic vinegar, sugar, sesame oil, chili oil, vegetable oil

Method:

1. Cut fresh grass carp meat into thin and even fillets with an oblique blade

3. Chop the tempeh and dried red pepper, peel and crush the fried peanuts, green onion and ginger Chop the garlic and set aside

4. Mix fresh soy sauce, cooking wine, balsamic vinegar, sugar, sesame oil and chili oil into a sauce

5. Heat the oil pan, add a wide amount of oil, When the oil temperature is 30 to 40% hot, add the fish fillets until cooked

6. Remove the oil and leave the base oil in the pot, stir-fry the minced onion, ginger, garlic and chili tempeh

7. Add the prepared sauce and bring to a boil; pour it over the smooth fish fillets while hot

8. Sprinkle with cooked sesame seeds and chopped peanuts, and add chopped green onions

Stir-fried shredded pork with garlic sprouts

Ingredients: 400 grams of garlic sprouts, 150 grams of pork, appropriate amount of oil and salt, 1 tablespoon of soy sauce, 1/2 tablespoon of cooking wine

Method:

1. Prepare the necessary materials, remove the old leaves from the garlic seedlings, and rinse them with tap water.

2. Cut off the front end of the garlic sprout 1 cm away. Sand before garlic emerges is difficult to remove. Then cut the garlic sprouts into several inches.

3. Open the leaves and stems of the garlic sprouts, stir-fry the stems of the garlic sprouts first, and then stir-fry the leaves of the garlic sprouts so that they are of the same maturity, and the leaves of the garlic sprouts will not be stir-fried too much.

4. Cut the pork into pieces, add oil and heat in a pot. Fry the shredded meat until it turns white. Fry the shredded meat until it turns white.

5. Stir-fry the garlic sprouts several times, add garlic leaves and salt, stir-fry quickly, turn off the heat, and serve.

Steamed Crispy Pork

Ingredients: 1500g pork front leg meat, 100g flour, 60g shredded bamboo shoots, 70g fried lotus root strips, 100g sweet potato starch, 10g salt , 50 grams of rice wine, 20 grams of soy sauce, 5 grams of five-spice powder, appropriate amount of shredded ginger, appropriate amount of cooking oil

Method

1. The pork front leg meat I used is all Lean meat. Cut into large pieces with a thickness of 4-5 mm.

2. Rinse with water to remove the blood

3. Pour into a mesh sieve to filter out the water.

4. Add salt, five-spice powder, soy sauce and shredded ginger, mix well, and marinate for half an hour

5. After marinating, pick out the shredded ginger.

6. The ratio of sweet potato starch and flour is 1:1.

7. Add 200 grams of water to make a thick paste.

8. Pour the paste into the meat slices.

9. Mix evenly

10. Heat the oil to 50% heat, put it into the pan and fry, and put it in piece by piece to avoid sticking

11. Fry Remove until golden brown.

12. Before steaming, place some vegetarian vegetables on the bottom of the bowl. I used shredded bamboo shoots and fried lotus root strips.

13. Then put the fried crispy pork on top and add some green onion and ginger.

14. Add a little soy sauce

15. An appropriate amount of salt. The amount of salt is based on the amount required for vegetarian dishes.

16. Add water

17. Steam for an hour.

18. Serve directly after steaming